I’ve mentioned before that my husband is an avid runner. He’s currently training for a marathon, so I’ve been trying to support his training with more food geared toward fueling him both before and after his runs. It’s important to fuel up with something protein rich after working out to help promote muscle recovery.
These Peanut Butter Chocolate Chip Protein Cookies are a yummy choice after a long run, while still satisfying my husband’s sweet tooth.
The cookies are made with peanut butter, protein powder and almond flour, so they are surprisingly filling too.
Ingredients (makes about 30 cookies):
- 1 cup creamy peanut butter
- 1/2 cup light brown sugar, firmly packed
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup vanilla whey protein powder (paid link)
- 1/4 cup almond flour
- 1/2 cup gluten-free oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips (check for vegan chocolate chips for dairy-free)
Preheat your oven to 350 degrees F. To make, add the peanut butter and brown sugar to a large mixing bowl, mixing with an electric mixer to combine.
Add the eggs and vanilla extract and mix until just combined.
In a separate bowl, stir together the whey protein powder, almond flour, oats, baking soda, and salt.
Add the dry mixture to the wet mixture, stirring to combine.
Stir in the chocolate chips.
Add the dough by the tablespoon to a cookie sheet.
Bake for 5-6 minutes. Be careful to not overbake; you want them to still be nice and chewy.
Remove from heat and let cool on the cookie sheet.
These cookies are chewy, chocolatey, and peanut buttery… what’s not to love?
They may not be the prettiest things on earth, but they get the job done. This recipe make approximately 2 1/2 dozen cookies, so they are great to share with friends post-race, or to keep on hand throughout the week!
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup light brown sugar, firmly packed
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup vanilla whey protein powder
- 1/4 cup almond flour
- 1/2 cup gluten-free oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips (check for vegan chocolate chips for dairy-free)
Instructions
- Preheat your oven to 350 degrees F. To make, add the peanut butter and brown sugar to a large mixing bowl, mixing with an electric mixer to combine.
- Add the eggs and vanilla extract and mix until just combined.
- In a separate bowl, stir together the whey protein powder, almond flour, oats, baking soda, and salt.
- Add the dry mixture to the wet mixture, stirring to combine.
- Stir in the chocolate chips.
- Add the dough by the tablespoon to a cookie sheet.
- Bake for 5-6 minutes. Be careful to not overbake; you want them to still be nice and chewy.
- Remove from heat and let cool on the cookie sheet.
- Store in an airtight container for up to a week.
